Editing Lactococcus lactis (section)

==Cheese production==
''L. lactis'' subsp. ''lactis'' (formerly ''Streptococcus lactis'')<ref>{{cite journal|vauthors=Schleifer KH, Kraus J, Dvorak C, Kilpper-Bälz R, Collins MD, Fischer W|date=1985|title=Transfer of Streptococcus lactis and Related Streptococci to the Genus Lactococcus gen. nov.|url=https://dx.doi.org/10.1016/S0723-2020%2885%2980052-7|format=PDF|journal=Systematic and Applied Microbiology|volume=6|issue=2|pages=183–195|doi=10.1016/S0723-2020(85)80052-7|bibcode=1985SyApM...6..183S |issn=0723-2020|via=Elsevier Science Direct|url-access=subscription}}</ref> is used in the early stages for the production of many cheeses, including [[brie]], [[Camembert (cheese)|camembert]], [[Cheddar cheese|Cheddar]], [[Colby cheese|Colby]], [[Gruyère cheese|Gruyère]], [[Parmesan]], and [[Roquefort]].<ref name=Coffey_2002>{{cite journal |vauthors=Coffey A, Ross RP | title=Bacteriophage-resistance systems in dairy starter strains: molecular analysis to application | journal=Antonie van Leeuwenhoek | year=2002 | pages=303–21 | volume=82 | issue=1–4 | pmid=12369198 | doi=10.1023/A:1020639717181| s2cid=7217985 }}</ref> The use of ''L. lactis'' in dairy factories is not without issues. [[Phage|Bacteriophages]] specific to ''L. lactis'' cause significant economic losses each year by preventing the bacteria from fully metabolizing the milk substrate.<ref name=Coffey_2002 /> Several epidemiologic studies showed the phages mainly responsible for these losses are from the species ''[[P008|936]]'', ''c2'', and ''P335'' (all from the family [[Siphoviridae]]).<ref name=Madera_2004>{{cite journal |vauthors=Madera C, Monjardin C, Suarez JE | title=Milk contamination and resistance to processing conditions determine the fate of ''Lactococcus lactis'' bacteriophages in dairies | journal=Appl Environ Microbiol | year=2004 | pages=7365–71 | volume=70 | issue=12 | pmid=15574937 | doi=10.1128/AEM.70.12.7365-7371.2004 | pmc=535134| bibcode=2004ApEnM..70.7365M }}</ref>

The state Assembly of [[Wisconsin]], also the number one cheese-producing state in the United States, voted in 2010 to name this bacterium as the official [[state microbe]]; it would have been the first and only such designation by a state legislature in the nation,<ref name="WI_state_microbe">{{cite news|url=https://www.nytimes.com/2010/04/16/us/16microbe.html|title=And Now, a State Microbe.|last=Davey|first=Monica|newspaper=[[New York Times]]|access-date=April 19, 2010 | date=April 15, 2010}}</ref> however the legislation was not adopted by the Senate.<ref>{{cite web|title=No State Microbe For Wisconsin| website=NPR.org |url=https://www.npr.org/templates/story/story.php?storyId=126370268|publisher=National Public Radio|access-date=28 October 2011}}</ref> The legislation was introduced in November 2009 as Assembly Bill 556 by Representatives Hebl, Vruwink, Williams, Pasch, Danou, and Fields; it was cosponsored by Senator Taylor.<ref name="2009Assembly">{{Cite web|url=http://docs.legis.wisconsin.gov/2009/proposals/ab556|title=2009 Assembly Bill 556|website=docs.legis.wisconsin.gov|language=en|access-date=2017-11-29}}</ref> The bill passed the Assembly on May 15, 2010, and was dropped by the Senate on April 28.<ref name="2009Assembly" />